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Jambalaya Repost, lost in migration

sqwib

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Jambalaya

September 30th, 2017



This past weekend I had to stop up to our trailer for some maintenance, since I was staying the weekend I figured I would make some Jambalaya for Sunday dinner at home and some lunches during the week.

There is something therapeutic about cooking outdoors in a dutch oven, especially a stew or jambalaya type recipe, no worrying about ingredients and cook times, just slice, dice, cook and enjoy, no pressure.



Ingredients
  • 4 tablespoons butter
  • 2 tablespoon vegetable oil
  • 8 skinless, boneless chicken thighs cubed
  • 1 pound andouille sausage, cubed, I used Chorizo
  • 6 ribs celery and leaves, chopped
  • 1 large yellow onion, chopped
  • 2 green bell pepper, seeded and chopped
  • 5 cloves garlic, peeled and minced or pressed
  • 1 28-ounce can crushed tomatoes
  • 1 can of Rotel
  • 1 can diced tomatoes.
  • 32 oz. chicken stock
  • 2 tablespoons Creole seasoning
  • 4 bay leaves, didn't add
  • 4 cups rice
  • 2 pounds 26-30, peeled, deveined and tail off
  • 2-3 green onions/Leeks, chopped



Instructions

Melt 2 tablespoons butter and vegetable oil in large dutch oven pan over medium high heat. Add chicken breasts and Andouille sausage (I used Chorizo sausage because thats all I had, but I prefer Andouille) cook for 10 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through.

Lower heat to medium, add the celery, onion, Leeks, bell pepper and garlic. Cook for 10 minutes or until vegetables soften. Add crushed tomatoes, diced tomatoes, chicken stock, creole seasoning, bay leaves and Rotel. Cook for 30 - 60 minutes then add rice and cook for about 30 minutes. Add shrimp and cook until shrimp are cooked through. Optional; Garnish with green onions.


  • Chorizo, Chicken thighs, oil and butter



  • Onion



  • Green Peppers



  • Leeks from the Garden



  • Leeks



  • Celery



  • Garlic




  • Chicken Stock




  • Crushed Tomatoes





  • Creole Seasoning



  • My Secret ingredient.





  • Rice



  • Quick stir.



  • Now we wait.




  • Some Jambalaya is removed for the family members allergic to shellfish. I needed to make room too!




  • Shrimp is added




...and dinner is served.





  • Cleanup, I had to come up with a way to clean the DO, I usually have a scrubbie (no soap) that I use but had to figure another way.



  • Drying.
 

tardissmoker

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Obviously a previous Boy Scout. My kind of camping (sort of these days) meal. Points!
 

SmokinAl

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Not much to say about your Jambalaya other than:

FANTASTIC!!!

Al
 

mosparky

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Well I don't have a DO to try this in, but will be keeping an eye out for a yardsale/flea market bargain. What size Do are you using ? I need to cut this down to a smaller batch and wonder what size pot I will need.
 

mosparky

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I am finally getting around to trying this. That must be one big dutch oven, I started in a large stock pot and once I had all the meats and veggies in I could see I need the biggest pot I have. It's 3/4 full now and I just added the rice.
Adding the rice was a hard choice. It smelled so good, I wanted to skip the rice and call it soup ( Creole Soup ?? Cajun Soup ? Open to suggestions). Tasted great too. Maybe next time.
 

Winterrider

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The cover on the lodge has a 12 on it. 12 quart ??? Haven't heard of that lg, but sure could be.
 

mosparky

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Lodge makes 2 12 inch camp ovens. a 6 qt and an 8 qt.
I started with a 7 qt stock pot and thought it might get over run. After I finished in the bigger pot I measured the height of the Jambalaya vs the rim. After the dishes are done I will measure the volume to that level and have a far better idea of just how big the pot needs to be.
I admit it, I have rustic taste and I'm looking for an excuse to get another piece of cast iron cookware.
 

mosparky

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Dishes are done and Jambalaya is eaten. Measured pot and this recipe makes 6 Qts. My 6 Qt Lodge holds exactly 6 Qts to the brim. Gonna need an 8 Qt minimum size pot for this.
 

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